Millionaire Rice Crispy Bites (gluten free, dairy free & vegan)

My no bake millionaire Rice Crispy bites combine a chocolatey marshmallow Rice Crispy base, a caramel middle and a chocolate topping. I decided to make them after craving the Marks and Spencers gluten free version which sadly contain dairy. These bites are also vegan friendly if you make sure to use vegan marshmallows and chocolate. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.

Frequently Asked Questions 

Which dairy free chocolate do you use for this recipe?

Any dairy free chocolate will work for this recipe. My favourite is the Nomo vegan Chocolate which melts really well and tastes great.

Which vegan marshmallows do you use for this recipe?

Any marshmallows will work, however I use the Dandies Vegan Marshmallows.

Which cream do you use for the caramel?

For this recipe I use the Alpro Single Soy cream however any single soy cream would work.

How do I know if the caramel is ready? 

The caramel will take around 15 minutes and will still be slightly runny. You can test it is ready by dropping a small amount into a bowl of cold water, if it forms a soft caramel ball when pushed together this means it is ready.

How long do they take to set? 

They will take around 2 hours to set in the fridge.

How long will they last? 

They will last in an airtight container in the fridge for up to 5 days.

Print Recipe

5 from 7 votes

Millionaire Rice Crispy Bites

Prep Time30 minutes mins

Setting time3 hours hrs

Servings: 36 bites

Ingredients

For the Rice Crispy base

• 120 g dairy free butter
• 120 g dairy free chocolate
• 120 g vegan marshmallows
• 150 g gluten free Rice Crispy's

For the caramel

• 160 g caster sugar
• 130 g golden syrup
• 175 g dairy free soy cream
• 1 teaspoon vanilla extract
• 40 g dairy free butter

For the topping

• 200 g dairy free chocolate

Instructions

For the base

• Line an 8inch square baking tin with baking paper.
• To a large saucepan add butter, dairy free chocolate and marshmallows. Heat on a low to medium heat on the hob, stirring continuously, until everything is melted and combined.
• To a large bowl add Rice Crispy's and then pour over the melted chocolate mixture. Mix well until everything is coated.
• Transfer the mixture to your baking tray and press down. Place in the fridge for 1 hour to set.

For the caramel

• Add your caster sugar, golden syrup, vanilla extract and soy cream to a saucepan and place over a low heat. Stir until fully combined.
• Stir in the butter and bring to a simmer on a medium heat.
• Simmer for around 15 minutes, continuing to stir constantly so it doesn't stick or burn. The caramel will start to thicken up but will still be slightly runny. You wil be able to tell it's ready by dropping a small amount into a bowl of cold water, it should form a soft caramel ball when pressed together.
• Pour the caramel on top of the Rice Crispy base and place in the fridge to set for atleast an hour before adding the chocolate.

For the chocolate topping

• Melt the chocolate in a saucepan and then pour on top of the carmel. Place back in the fridge for another hour or until fully set. Cut and enjoy! (I find it best to remove from the fridge 15 minutes prior to cutting so the chocolate doesn't crack when you cut).

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice